Continue to Site >>>

menu development

Menu

Get ready for ramen

 By Marygrace Taylor on Nov. 13, 2014

Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.

Operations

University of Maryland finds low demand for takeout shop

 Nov. 13, 2014

The outlet was opened in February to provide another place where students could use their meal plan swipe cards, but dining services says the expected traffic never materialized. The 251 Express shop will close after Thanksgiving.

Operations

How to create an event around a single, locally sourced food

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 13, 2014

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

Operations

School’s bid to boost participation proves controversial

Nov. 13, 2014

An offer for a $1 ice cream dessert could only be used by students who ate a meal from the cafeteria, angering parents of children who bring their lunches from home.

Menu

Is school lunch better than packed lunch?

By Paul King on Nov. 12, 2014

A study conducted by scientists from Virginia Tech University in Blacksburg suggests that lunches brought from home may be less nutritionally sound than lunches provided in schools through the National School Lunch Program.

Operations

Virginia school turns lawn into garden

Nov. 12, 2014

The lettuce for Laura’s salad comes from her school’s front yard and from the yards of more than 100 people living around Ashlawn Elementary in Arlington, Virginia.

Operations

Farm-to-school makes a difference in Atlanta schools

Nov. 12, 2014

At many Atlanta Public Schools, students are now digging into sushi, smoothies and flat-bread pizza, thanks to a farm-to-school movement designed to increase variety, freshness and healthy choices.

Menu

How to get kids excited about nutrition

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 12, 2014

Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids engaged in a positive way with foodservice.

Operations

How to implement a sustainability plan

By Megan Warmouth on Nov. 11, 2014

Making sustainability a priority across all facets of a dining services program and becoming “widely recognized as a national model for a Green University.”

Operations

UA’s Bama Dining features Veterans Day specials

Nov. 11, 2014

The University of Alabama’s Bama Dining is showing its gratitude for veterans and active duty military personnel this Veterans Day.

  • Page 207